No-Bake Biscoff Cheesecake Cups
350kcal
Ingredients
For the Cookie Crust
- 24 cookies Biscoff cookies Crushed
- 6 tablespoons Unsalted butter Melted
For the Cheesecake Filling
- 16 ounces Cream cheese Softened
- 1/2 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Heavy cream Whipped
- 1/2 cup Biscoff spread
For the Topping
- 4 cookies Extra Biscoff cookies Crushed
- Chocolate shavings or caramel sauce Optional
Method
How to Make No-Bake Biscoff Cheesecake Cups
- Crush the Biscoff cookies into fine crumbs.
- Add the melted butter to the cookie crumbs and mix until well combined.
- Spoon about 2 tablespoons of the cookie mixture into each cup and press down gently.
- Beat the softened cream cheese until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until fully combined.
- Whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture, then fold in the Biscoff spread.
- Spoon the cheesecake filling over the cookie crust in each cup, filling about 3/4 full.
- Sprinkle another layer of crushed Biscoff cookies on top if desired.
- Cover and refrigerate for at least 4 hours.
- Before serving, top with additional crushed Biscoff cookies and drizzle with chocolate or caramel if desired.
- Serve chilled and enjoy!
Nutrition
Serving1cupCalories350kcalCarbohydrates30gProtein3gFat25gSaturated Fat15gPolyunsaturated Fat1gMonounsaturated Fat1gCholesterol70mgSodium150mgPotassium120mgFiber1gSugar20gVitamin A800IUCalcium70mgIron0.5mg
Notes
Ensure cream cheese is well softened for the best texture. Do not skip chilling time for proper setting.